The Lord of the Rings: Samwise Gamgee’s Strawberry Pudding

recipe adapted from Cook’s Country

Ingredients:

• 8 (1/2″ thick) slices of challah, crusts removed
• 20 oz fresh strawberries, hulled and sliced in half
• 8 oz fresh blueberries
• 2 oz granulated sugar
• 1 tsp unflavored gelatin
• 2 tbsp water
• 3 oz apricot preserves
• 1 cup heavy cream, chilled
• 2 tsp granulated sugar

Directions:

1. Preheat the oven to 250F.  Lay the slices of challah in a single layer on a sheet tray.  Bake for 15 minutes and turn the slices over to dry on both sides. Dry the slices of bread in the oven until completely dry.
2. Combine the strawberries and blueberries and pour half into a medium saucepan and add the 2 oz of granulated sugar.  Bring the mixture to a simmer over medium low heat for 5 minutes until the juices have released from the fruit and the strawberries are soft.  Remove from the heat and stir in the rest of the berries.
3. Strain the berries over a bowl with a fine mesh strainer.  Strain for 10 minutes and gently toss in between to ensure you’ve strained all the liquid.  Reserve the liquid for later.
4. Sprinkle the gelatin over the 2 tbsp of water. Let it bloom for 5 minutes.  Heat the bloomed gelatin until melted and mix in the apricot preserves.  Fold in the berries.
5. Prepare a dome mold or a loaf pan with plastic wrap covering the bottom of the pan and enough overhang to be able to pull the pudding out after.  Soak the dried slices of challah in the reserved liquid for 2 minutes or until soft.  Lay a single layer of soaked challah in the bottom of the pan.  Fill in any small holes with small pieces of challah.  Pour in all of the fruit and top with another layer of soaked challah.  Cover the top with plastic wrap and keep it weighed down with a plate on top to ensure it all gets soaked evenly.  Let it set overnight or for 8 hours.
6. Unmold the pudding onto a cutting board.  Whip the chilled heavy cream with sugar until it forms soft peaks. Serve with a slice of chilled berry pudding.